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Easy 1 Bowl Vegan Zucchini Bread. Hearty Zucchini Bread with Chia seeds and Chocolate chips. Add some walnuts or other nuts for variation. Vegan Nutfree Recipe Jump to Recipe
Is your zucchini crop filling up baskets yet? The abundance of summer squash around means a lot of grilled veggies, minestrone, shredded zucchini fritters, zucchini sloppy lentils and more ways to use them up.
This zucchini bread is another popular loaf to add to the repository. With chia seeds for additional nutrition, these soft, moist, delicious slices make a for a great breakfast or snack. Add nuts, other toasted seeds and dried fruit for a hearty breakfast loaf. For Gluten-free try this GF Zucchini Loaf.
More Bakes from the blog
- Golden Turmeric Coconut Loaf – 1 Bowl.
- Grain-free Carrot Banana Bread. Use shredded zucchini instead of carrot for Grain-free Zucchini Banana Bread,
- Carrot Turmeric Chia Muffins.
- Sweet Potato Pie Bars.
- Pumpkin Pecan Crumb Coffee Cake.
- Gluten-free Cakes and Loafs.
Tips for a great zucchini bread
- Zucchini can have a ton of moisture which can end up throwing the dry to wet balance off and making the bread gummy. Squeeze out the zucchini for best results.
- Use a good balance of batter to zucchini. More zucchini than what the batter can handle also can yield gummy or wet result.
- If you arent accustomed to or fond of the chia texture, omit the chia seeds.
- This bread can be made without oil and low sugar, see recipe notes. The bread can tend to dry out without the oil and will benefit from the addition of 1/4 cup coconut flakes.
Easy Vegan Zucchini Bread with Chia Seeds
Ingredients
Wet:
- 3/4 cup non dairy milk, , such as almond milk, soy milk
- 1/3 cup raw sugar or light brown sugar or coconut sugar, , 1-2 tbsp more for sweeter
- 3 tbsp chia seeds
- 3 tbsp oil
- 1/4 cup maple syrup
- 1/2 tsp vanilla extract
Dry:
- 1.5 cups flour, (I use 1 cup unbleached all purpose and 1/2 cup wheat)
- 1.5 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp spices like cinnamon, , optional
- 1 cup shredded zucchini, , squeezed between paper towels to remove excess moisture
- 1/3 cup chocolate chips, , plus more for topping
Instructions
- Preheat the oven to 365 deg F (190 C), line a loaf pan with parchment or grease well. Mix non dairy milk and chia seeds in a large bowl and let sit for 10 mins. Then whisk in the rest of the wet ingredients until well combined.
- Fold in the zucchini. Add the dry ingredients (start with 1.25 cups flour if using more whole grain flour, and more a tbsp at a time), and mix to make a thick muffin like batter. Fold in the chocolate chips (and 1/4 cup chopped nuts if using). ( If omitting the chia seeds from the wet, you will need a bit more flour to get the thick batter).
- Pour into prepared pan. Sprinkle 1 tbsp chocolate chips on top.
- Bake at 365 degrees F (190 deg C) for 55 to 65 minutes or until a toothpick comes out almost clean from the center. (baking time will depend on the moisture content of the zucchini and the batter) . For a gluten-free bread, see GF Zucchini Loaf
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Thank you so much for this vegan zucchini bread recipe. I did make a couple of switches – didn’t have any non-dairy milk so used water; applesauce instead of oil; omitted chia seeds; omitted the sugar and added more chocolate chips. Used all whole wheat flour. I think the soy or almond milk might make it too sweet for us anyway, so it worked well. The bread has a great flavor and texture to it, and I know it’s healthy. My vegan grandson is home from college for the summer and we go through several loaves of tea breads a week. This will be tops on the list during zucchini season and beyond!
Thats awesome that the changes worked out!
What can I substitute for Chia seeds? What purpose do they serve in the recipe?
omit them, see recipe write up and notes. I added them for added nutrition and also to absorb extra moisture in case the zucchinis are very moist, but they arent needed
I love this recipe! I used coconut oil and it gave it an amazing flavor. I also added sunflower and pumpkin seeds. Thank you for the recipe.:)
Fantastic!! Hands down a great bread that doesn’t miss the eggs.
thanks!
Do you think coconut oil would work and if so the same amount? I think the subtle coconut taste would go well. Love your recipes!
Thanks.
yes coconut oil will work
Can I switch the maple syrup for another ingredient? I’m not a big fan of maple syrup.
Yes, Add 1/4 cup sugar and 2 tbsp non dairy milk to the wet
Can we use frozen shredded coconut as an addition?
yes
I wonder how you come up with awesome recipes like these. Love it. Can I skip maple syrup ? Difficult to source in India . Very expensive.
You can omit maple syrup. Add 1/4 cup sugar and 2 tbsp non dairy milk to the wet
Wow! This was delish- great way to use my fresh zucchini from the garden. I actually used two small loaf pans and baked for about 30-40 min. on same temp. Thanks for a great one!
awesome!
Thank you. Now I understand oat flour better. I use it a lot. I have rice and almond flour. What proportions do you suggest? I am going to make the bread again tomorrow. 😍
equal amounts is an easy option. You can add a bit more of almond and oat flours